Peach and Almond Soufflé

Ingredients:

    4 egg whites and 4 egg yolks (separated) [4P]
    1/3 cup of Splenda
    1 cup of pureed peaches (use 2 fresh peaches, or canned) [2C]
    3 tablespoons of corn starch [1C]
    2 Tablespoons of slivered almonds [4F]
    1 pinch of salt
    2 tablespoons of lemon juice
    1/2 oz of almond liqueur (Amaretto) [1C]

Directions:

    Preheat oven at 375 F, spray either 4 small or one large round ramekin, for the oven.

    In a bowl, beat the 4 egg whites with the Splenda until stiff peaks form.

    In another bowl, mix all the other ingredients. Slowly fold the egg whites into the other mixture until well blended, do not overfold.

    Pour into a large ramekin or 4 small ramekins. Bake 25 minutes if using 4 small ramekins, 35 minutes if using a large one.

    Carefully remove from oven and serve.